4 chicken breast halves, boneless and skinless, cut into thin slivers
8 cups (2 qts) chicken broth
1 TBLS chili paste
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 TBLS sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 scallions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

1. In a large soup pot or Dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
2. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

Nutrition Information Per Serving: Calories 329; Total Fat 12g; Saturated Fat 2g; Vitamin A 107% DV; Vitamin C 66%; Iron 19%

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.

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